Brine Chicken
Photo: Lexlex (CC BY-SA 4.0)
Chicken breast halves soaked in a salt and brown sugar brine seasoned with peppercorns, chili pepper, bay leaves, lemon, onion, and garlic, then grilled.
Directions
- Rinse chicken under cold, running water and blot dry with paper towels. Arrange in a noncreative baking dish.
- Make the brine: Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large, noncreative bowl, Add the hot water, then whisk until the salt and brown sugar dissolve; stir in cold water. Let brine come to room temperature. Pour over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once or twice.
- Preheat the grill until coals are hot. When ready to cook, brush and oil the grate. Arrange the breasts on the hot grate, all facing the same direction, at a 45 degree angle to the bars of the grate. Cook the chicken over high heat, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. (To test for doneness, remove a breast from grill and poke the thickest part with your finger. It should feel firm to the touch. Transfer the chicken to a decorative platter and serve.
- Rinse the chicken under cold running water and blot dry with paper towels. Arrange in a nonreactive baking dish.
- Make the brine: Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large nonreactive bowl. Add the hot water, then whisk until the salt and brown sugar dissolve. Stir in the cold water. Let the brine come to room temperature.
- Pour the brine over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once or twice.
- Preheat the grill until the coals are hot. When ready to cook, brush and oil the grate.
- Arrange the breasts on the hot grate, all facing the same direction, at a 45 degree angle to the bars of the grate.
- Cook the chicken over high heat, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks.
- To test for doneness, remove a breast from the grill and poke the thickest part with your finger; it should feel firm to the touch.
- Transfer the chicken to a decorative platter and serve.
https://lizotte.cool/recipe/brine-chicken.html